Place the pastry on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is puffed and golden brown.

Indulge in the elegance of Beef Wellington with Spinach and Puff Pastry, where beef is wrapped in perfection. A true ...

The potatoes can be boiled and sliced, the sour cream mixture stirred together, and the puff pastry rolled out on a baking sheet (cover and refrigerate it until needed).

1. Place leftover sweet potatoes into the food processor, and process them until very smooth. The mixture should be somewhat stiff and not too wet. You may need to wring it out through a kitchen ...

Fold excess parchment over potatoes and cover pan with aluminum foil. Bake at 350°F until potatoes are tender, about 2 hours. Remove foil from pan, leaving parchment in place.

Remove the pan from the heat and stir in the creme fraiche, potato, Morbier and Parmesan, being careful not to break up the potato cubes. Set aside to cool 10 minutes. 5 ...

1 pound ground beef, preferably 85% lean/15% fat; ½ teaspoon onion powder; ½ teaspoon garlic powder; Salt and freshly ground black pepper; Neutral oil (canola oil, vegetable oil) or cooking ...

Patti’s Favorite Pie Dough (recipe below) All-purpose flour, for dusting 2½ lbs. sweet potatoes, scrubbed ½ cup unsalted butter, melted 1 cup granulated sugar ½ cup evaporated milk 2 large ...

Crispy smashed potatoes serve as the crust for this riff on a classic quiche. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets ...

2. Preheat the oven to 400 degrees. Cut the puff pastry sheets into 16 rectangles. Brush each sheet with beaten egg, then sprinkle with sugar.